| dc.contributor.author | Awoyale, W. |
| dc.contributor.author | Maziya-Dixon, B. |
| dc.contributor.author | Sanni, L.O. |
| dc.contributor.author | Shittu, T.A. |
| dc.date.accessioned | 2019-12-04T10:58:12Z |
| dc.date.available | 2019-12-04T10:58:12Z |
| dc.date.issued | 2015 |
| dc.identifier.citation | Awoyale, W., Maziya-Dixon, B., Sanni, L.O., & Shittu, T.A. (2015). Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties. Food Science & Nutrition. |
| dc.identifier.issn | 2048-7177 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/938 |
| dc.description.abstract | It was envisaged that the inclusion of treated distiller ’ s spent grain ( DSG ) to
yam fl our might increase its nutritional value, with the aim of reducing nutritional
diseases in communities consuming yam as a staple. Hence, yam fl our
was fortifi ed with DSG at 5–35%. The effects of this fortifi cation on the
nutritional, chemical, and functional properties of yam fl our were investigated.
The result showed a signifi cant increase ( P 0.001) in fat, ash, protein, total
amino acids, total dietary fi ber, and insoluble dietary fi ber contents of the blends
as DSG increased except for starch and soluble dietary fi ber contents, which
decreased. The functional properties showed a signifi cant ( P 0.001) reduction
with DSG inclusion. The inclusion of DSG increased both the tryptophan and
methionine contents of the blends. Therefore, the DSG fortifi ed yam fl our could
contribute to quality protein intake in populations consuming yam as a staple,
due to its indispensible amino acid content. |
| dc.language.iso | en |
| dc.subject | Amino Acids |
| dc.subject | Nutrition |
| dc.subject | Proteins |
| dc.subject | Yam Flour |
| dc.title | Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.contributor.affiliation | Kwara State University, Nigeria |
| cg.contributor.affiliation | Federal University of Agriculture, Nigeria |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Nigeria |
| cg.authorship.types | CGIAR and developing countries institute |
| cg.iitasubject | Yam |
| cg.journal | Food Science and Nutrition |
| cg.howpublished | Formally Published |
| cg.accessibilitystatus | Open Access |
| local.dspaceid | 76437 |
| cg.identifier.doi | https://dx.doi.org/10.1002/fsn3.254 |
